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This One Skillet Creamy Sun-Dried Tomato Chicken and Orzo is the perfect winter dinner…quick, easy, hearty, and delicious! Pan-seared Italian seasoned chicken breasts in a creamy sun-dried tomato and spinach sauce. Cooked together with orzo pasta for a complete dinner made in just ONE skillet. Truly one of those all-in-one dinners that everyone at the table will love. Great for a weeknight, but equally fancy enough to serve up at your next holiday dinner. You can’t go wrong with this warming skillet dinner.
It’s hard to believe that we’re entering the second week of December and are only just two and half weeks out from Christmas…and only three and half weeks from the New Year. Where is the time going!?
As I type this up I’m getting ready to take-off for NYC. By the time you all read this, I will be in the city. I have to say, I’m really excited for this trip, but equally excited to return home on Thursday, and finally be HOME for the remainder of the year. I know many of you travel for work weekly, but as you all know, I’m such a homebody at heart. So I’m excited to have some time to enjoy the remainder of December with my family. Anyone else in the same mindset?
With that in mind, I’m always looking for the easiest recipes this time of year. The days are incredibly short and things are busy between work and holiday prep. Quick and simple dinners that everyone at the dinner table will eat are what I strive to create.
Enter this skillet creamy sun-dried tomato chicken and orzo.
To make this all-in-one dinner…
Start with a skillet. I love using a cast iron skillet, but any oven-safe skillet or even dutch oven works great. You’ll want to season the chicken up with a few dried herbs and spices…oregano, paprika, and just a pinch of crushed red pepper flakes. Then sear the chicken until it’s golden.
PS. if you don’t have a cast iron skillet, check out the current Staub giveaway we’re hosting on Instagram!
Next up, remove the chicken from the skillet, add a bit of butter, plus some shallots, garlic, and orzo. I love toasting the dry orzo pasta in butter for additional flavor. The butter browns and the orzo takes on a delicious nutty flavor.
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Moving along, add a splash of white wine. Then add pretty much everything else. Cream, a little parmesan cheese, fresh spinach and of course sun-dried tomatoes. Slide the chicken right into the sauce, then transfer the whole skillet right to the oven. Bake for about ten to fifteen minutes…
And then? Dinner is done. Yes, this is that SIMPLE.
So how does it taste?
I know simple skillet dinners can get a bad rap for being boring, but this is anything but boring. The sauce is creamy, hinted with lemon, garlic, and just a touch buttery too. The orzo is perfectly cooked and has a little nutty flavor.
And the chicken has a wonderful herbed flavor with a bit of heat from the crushed red pepper. It’s everything you’d expect out of a multi-step recipe, but made all in one skillet…and all SO GOOD.
What I love most about this recipe is the fact that it’s a complete dinner all-in-one. You have your protein, your carbs, and even your vegetables. I can serve this up on busy weeknights, but it’s equally great for holiday dinners with friends and family. I’ll be remaking this as soon as I get home. My family members are slowly starting to make their way back to Colorado for Christmas, so this is going to be on repeat.
Looking for other one skillet dinner ideas…check out these.
If you make this one skillet creamy sun-dried tomato chicken and orzo be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Skillet Creamy Sun-Dried Tomato Chicken and Orzo.
Servings: 6
Calories Per Serving: 530 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound boneless, skinless chicken breasts or small thighs
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/4-1/2 teaspoon crushed red pepper flakes
- kosher salt and black pepper
- 2 tablespoons butter
- 1 medium shallot, chopped
- 2 cloves garlic, minced or grated
- 1 cup dry orzo pasta
- 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup heavy cream
- 2 teaspoons Dijon mustard
- 1/3 cup grated parmesan cheese
- 2 cups fresh baby spinach
- 1/2 cup oil packed sun-dried tomatoes, oil drained
- juice of 1 lemon
- fresh rosemary, for serving (optional)
Instructions
- 1. Preheat the oven to 400 degrees F.2. Heat 1 tablespoon olive oil in a large oven-safe skillet set over medium-high heat. Rub the chicken with 1 tablespoon olive oil, the oregano, paprika, red pepper flakes, salt, and pepper. When the oil is shimmering, add the chicken. Sear on both sides until golden, about 3-5 minutes per side. Remove the chicken from the skillet.3. To the same skillet, add the butter and shallot, cooking until fragrant, about 3 minutes. Add the garlic and orzo, cooking until lightly golden, 2-3 minutes. Add the wine and de-glaze the pan. Add 1 1/2 cups water. Bring to a boil, cook 3-5 minutes, then add the cream, mustard, parmesan, spinach, and sun-dried tomatoes, stirring until the spinach has wilted. Slide the chicken and any juices left on the plate back into the skillet. Transfer to the oven and cook, uncovered for 10-15 minutes, until the chicken is cooked through.4. Serve the chicken topped with lemon juice and rosemary, if desired.
This post was originally published on December 9, 2019
Adding to the weekly rotation for sure, my boyfriend inhaled 2 plates of this. Super easy to make and delicious!!!
Hi Jen! Thank you so much for trying out the recipe, so glad to hear you and your boyfriend enjoyed this! Have a great day! xT
My husband and I love this dish! We add a lot of extra Parmesan, but otherwise follow the recipe as it is and it’s one we make on repeat.
Thank you so much Lindsay! I am so glad you are loving this one skillet recipe! xT
Absolutely amazing!!!
Thank you SO much Janice! Love to hear that! xT
I made this this evening and it is AMAZING! Thank you for sharing it…
Thank you so so much for trying out this one skillet recipe! I love to hear that you enjoyed it! 🙂 xT
Amazing!!!!!
Thanks so much! Happy to hear you loved this one skillet recipe! Have a great week! xT
This recipe is truly the GOAT. I have made it more times than I can count, it is always a hit, and I have passed it along to many friends and family members!
Wow thank you SO much Julia! I’m so glad you’re loving this chicken and orzo! Have a great Sunday! 🙂 xT
Hi! This is an old favorite recipe of mine but I stopped eating meat a bit ago. Maybe an impossible ask but any thoughts on what proteins might be a good sub for the chicken?
Hi Emily! So glad you are loving this recipe! I bet some italian sausage would be delicious with this recipe! 🙂 xT
an absolute fav in our home that is on constant repeat !
Thank you so much Alicia! I’m so glad you love this recipe! Have a lovely week! xT
Love this recipe, monthly rotation. Yummy!! Takes prep but after you make it a couple of times there is a great rhythm to it!
Thank you so much Abbie! xT
Hello, I was wondering do we have to put it in the oven or can I cook the whole dish on the stove?
Hi! You can absolutely make this creamy sun-dried tomato chicken and orzo entirely on the stove. Just cover the skillet and let it simmer on low heat until the orzo is tender and the chicken is cooked through—stir occasionally and add a splash of broth if it starts to get too thick. Still just as cozy and delicious! xT
Can I substitute Kale for the Spinach? Want to try this but we don’t have baby spinach where I live – Costa Rica.
Yes you definitely can use kale, that would be super yummy! xT
Amazing dish!! One of my favorites!
Hi Julie,
Happy Monday!! Thanks a bunch for your comment and making this recipe, love to hear it was a hit!☀️
Delicious! The sundried tomatoes, spinach, and lemon combine for great flavor. Will definitely make again 🙂
Hey Tyra,
Fantastic! I appreciate you making this recipe. Love to hear it turned out nicely for you! Have a nice day!
I have leftover buttermilk. Can it be used in place of the heavy cream?
Thank you
Hi Mary,
Yes, that would be just fine for you to do. Please let me know if you give this dish a try, I hope you love it! xx
Are there any substitutes for the orzo? My daughter dumped ours and it had to go in the trash… I have maybe 1/4 c. of orzo left. Would long grain white rice or ditalini work?
I’ve made this recipe many times and it is amazing!!
Thanks so much!! Sure you could do ditalini, that would work nicely for you! xx
Delicious!! Have actually made several times & just keeps getting better! Odd little tweaks but none worth sharing (ha except doubling up on the wine) – all recipes I cook get little tweaks after several attempts. Thank you – supper worthy, dinner for friends worthy & family loved it – just an excellent recipe!
Hey there,
Happy Sunday!! Thank you so much for trying this recipe, I love to hear it turned out well for you. xx